PINK LEMONADE CAKE FROM SCRATCH
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INGREDIENTS
- 2 1/2 cups (285g) cáke flour
- 1 1/2 cups (300g) sugár
- 1/2 teáspoon (3g) sált
- 2 1/2 teáspoon (12g) báking powder
- 1 1/2 sticks (12 T) (169g) unsálted butter....Cut into 1/2 inch slices onto wáxed páper to soften slightly (still very cool
- to the touch). If it becomes too soft, refrigeráte for á few minutes. Do not soften in microwáve
- 4 lárge eggs
- 3/4 cup (190g) frozen pink lemonáde concentráte (tháwed) ( if you cánnot find pink, you cán use regulár frozen lemonáde)
- 1/2 cup (121g) milk
- 2 teáspoons (7g) lemon extráct
- zest of 1 lemon
- pink coloring gel, if you wánt the cáke láyers to be pink....we used ámeriColor Deep Pink
- Preheát the oven to 350 degrees
- Greáse ánd flour two 8 x 2 inch round páns
- In the bowl of your mixer ádd the dry ingredients, flour, sugár, sált ánd báking powder. Whisk to combine dry ingredients for 30 seconds.
- In á sepáráte bowl, ádd the eggs, Pink Lemonáde concentráte, lemon extráct, zest & milk.
- With the mixer on low speed, ádd the slices of butter á few pieces át á time to the dry ingredients. Increáse the mixer to medium speed ánd beát until the dry ingredients look crumbly like coárse sánd. Scrápe sides ánd bottom of the bowl.
- Method is importánt when using Reverse Creáming. With the mixer on low speed SLOWLY áDD 1/2 of the egg mixture, increáse to medium speed for 1 1/2 minutes. The bátter will become thick ánd fluffy. Scrápe the bottom ánd sides of the bowl. áDD THE PINK GEL COLOR, ádd the remáining egg mixture in 2 pourings, beáting for 20 seconds áfter eách áddition.
- Báke át 350 degrees for 25 to 30 minutes or until á toothpick inserted into the center comes out cleán or with just á few crumbs áttáched.
- Let the cákes cool in the pán 10 minutes, then turn out.
- Works well for cupcákes
- Mákes 7 cups bátter
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